I found a hot deal for Six Flags if you're wanting to go before the heat really sets in. We're planning on going this weekend so I was on the lookout for some great deals. First I went to their website www.sixflags.com and found that they're selling all tickets, adults and children for $29.99-only online-you print them yourself for an extra $5. OR-if you're going before May 17, you can use the promo code WOMANSDAY (the promo code box is in the upper right corner of the webpage-I think they make it hard to find on purpose!) Anway, with that code, you buy an adult ticket at regular price, $39.99 and get a kid's ticket free which is still a great deal.
We will be packing a lunch and going out to the car for a picnic seeing as the meals there range from $8-$13. You are able to buy meal vouchers and drink vouchers cheaper online. For example, they have 2 bottles of water and 2 bottles of soda voucher for $6, that's usually the price of just 2 so that is a pretty good deal.
IF you're wondering why I haven't posted a menu lately, I've been on a little hiatus. I will be back shortly and posted new and exciting recipes for ya'll to try. So, don't give up on me! Summer's coming and I'm in the mood for light and refreshing meals!
Thursday, April 23, 2009
Tuesday, April 7, 2009
Easter week recipes
Great pie for Easter morning
http://allrecipes.com/Recipe/Easter-Pie/Detail.aspx
Colored Deviled Eggs--look so cute on the table!
http://www.ehow.com/how_4859372_colored-deviled-eggs-easter.html
Southern Dressing
http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe/index.html
Allie's Mac And Cheese
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
Easter Pie-Yummy!
20 Miniature peanut butter cups
50 Chocolate Kisses
1 Large tub (12 oz.) frozen nondairy whipped topping, thawed
1 Graham Cracker Pie Crust (6 oz size)
Garnish: Candy coated chocolate eggs
1. Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 Kisses in a medium microwave safe bowl on high - 1 minute or just until chocolate is melted when stirred. Stir in 3 1/2 cups whipped topping until blended.
2. Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
3. Spread with remaining whipped topping just before serving. Garnish each slice with 3 candy coated eggs.
Makes 8 servings.
Hershey Bar Easter Pie
1 ea graham cracker pie shell
1/2 c milk
6 ea 1.35 oz. Hershey bars with nuts
20 ea large marshmallows
1/2 pk 9 oz. whipped topping
Place milk, hershey bars and marshmallows in top pan of double boiler and mix together thoroughly.
When melted, set out of water to cool completely.
Fold whipped topping into chocolate.
Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. Top with green-tinted coconut nest with robin eggs for a cute easter look.
ALICE'S EASTER BUNNY PEAR SALAD
Chilled half pears for body, almond slices for ears, dab of cottage cheese for tail, half cherry for nose and raisins for eyes. Serve on lettuce leaf with a little mayonnaise.
http://allrecipes.com/Recipe/Easter-Pie/Detail.aspx
Colored Deviled Eggs--look so cute on the table!
http://www.ehow.com/how_4859372_colored-deviled-eggs-easter.html
Southern Dressing
http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe/index.html
Allie's Mac And Cheese
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
Easter Pie-Yummy!
20 Miniature peanut butter cups
50 Chocolate Kisses
1 Large tub (12 oz.) frozen nondairy whipped topping, thawed
1 Graham Cracker Pie Crust (6 oz size)
Garnish: Candy coated chocolate eggs
1. Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 Kisses in a medium microwave safe bowl on high - 1 minute or just until chocolate is melted when stirred. Stir in 3 1/2 cups whipped topping until blended.
2. Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
3. Spread with remaining whipped topping just before serving. Garnish each slice with 3 candy coated eggs.
Makes 8 servings.
Hershey Bar Easter Pie
1 ea graham cracker pie shell
1/2 c milk
6 ea 1.35 oz. Hershey bars with nuts
20 ea large marshmallows
1/2 pk 9 oz. whipped topping
Place milk, hershey bars and marshmallows in top pan of double boiler and mix together thoroughly.
When melted, set out of water to cool completely.
Fold whipped topping into chocolate.
Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. Top with green-tinted coconut nest with robin eggs for a cute easter look.
ALICE'S EASTER BUNNY PEAR SALAD
Chilled half pears for body, almond slices for ears, dab of cottage cheese for tail, half cherry for nose and raisins for eyes. Serve on lettuce leaf with a little mayonnaise.
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